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Abigail Wellington Townsend cookbook, circa 1840
Page 14
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To make a Yam pudding Roast your yams take them clean out of the skins as much as will weigh 2 pounds beat them beat them in a morter very fine & as you beat put by a spoonful at a time half a pint of cream take half a pound of butter & do the same & keep beating it up light with your pestle while that is beating take 15 eggs leave out 2 whites 1 pound of sugar & beat them when they are light put in 4 spoonfulls of rose water 4 spoonfulls of Brandy
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To make a Yam pudding Roast your yams take them clean out of the skins as much as will weigh 2 pounds beat them beat them in a morter very fine & as you beat put by a spoonful at a time half a pint of cream take half a pound of butter & do the same & keep beating it up light with your pestle while that is beating take 15 eggs leave out 2 whites 1 pound of sugar & beat them when they are light put in 4 spoonfulls of rose water 4 spoonfulls of Brandy
Szathmary Culinary Manuscripts and Cookbooks
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